Demi Glace Sauce | SAUCE DEMI GLACE
Course: SauceServings
4
peopleCooking time
1
hour45
minutesIndulge in the rich flavors of classic French cuisine with this homemade Brown Sauce (Sauce Brune) recipe. Perfect for enhancing the taste of your meats and vegetables, this velvety sauce brings a gourmet touch to any dish. Follow our simple step-by-step instructions to create this essential accompaniment that serves as a stellar base for various gravies and sauces.
Ingredients
- Brown Sauce (Sauce Brune)
4 tablespoons of butter
100g of carrot
100g of onion
100g of pork belly/bacon
parsley, thyme and a bay leaf
3 tablespoons of flour
200ml white wine
1 ½ litres jus brun or brown beef/veal stock
3 level tablespoons of tomato concentrate
50g of mushrooms
2 tablespoons of madeira wine
Directions
- Brown Sauce (Sauce Brune)
- In a large pot, bring the jus brun to a simmer for several minutes, skimming off any impurities. Set aside 200ml to be used later.
- Dice the onion and carrot evenly, then chop the pork belly and mushrooms into small pieces. In a pan, heat up the butter and add the pork, onion, carrot, and herbs. Cook gradually until lightly browned.
- Lower the heat and mix in the flour with a wooden spoon. Cook for around 12-15 minutes until the roux is lightly golden, stirring regularly. Pour in the white wine and mix thoroughly to dissolve everything attached to the bottom of the pan.
- Pour in the jus and whisk in the tomato paste. Add the mushrooms and gently simmer for an hour, skimming off foam and fat that rises to the surface.
- Strain all solid ingredients out, pressing down on them to release the flavorsome juices. Continue to simmer the sauce for around 30 minutes, skimming off all fat that rises to the surface, and occasionally adding in a splash of the reserved cold jus throughout.
- If the quantity of the sauce is over 1 litre, boil it down rapidly, stirring the bottom of the pan with a wooden spoon to prevent burning.
- Remove the pan from the heat and add the madeira. Strain once more.
